Fine Chemicals From Hen Eggs (World Eggs Fractions Market Study)
Ubic Consulting, January 2009, Pages: 63
For centuries the egg was known as a perfect and highly nutritious food providing the most complete, and therefore the highest quality proteins, all necessary vitamins except vitamin C, and minerals. Egg contains cholesterol, and has been suspected as deleterious to the cardiovascular system by many commentators, some doctors, and by a large percentage of the population.
This led to a decline in egg consumption since the early seventies. More recent studies exonerated the egg from this suspicion.
This study reports some of the non-food uses of egg fractions. Many of these are still being researched. Some are already in production and already provide new and improved products in many sectors, particularly in pharmaceuticals and cosmetics. Some of these products can be extracted from egg white or yolk without denaturation of the remaining by-product, but many utilize the whole egg. Now, egg and egg products are entering a new favourable era because of new expectations brought by basic investigation.
1. Egg content analysis1.1. Whole egg
1.2. Whole egg - Best known uses
1.3. Egg yolk - Recent advances
1.4. Egg shell membrane
2.Egg content fractionation techniques
2.1. Precipitation
2.2. Membrane filtration
2.3. Ion exchange chromatography
2.4. Gel permeation chromatography (molecular sieving)
2.5. Affinity chromatography
2.6. Solvent extraction
2.7. Supercritical CO2 extraction
3. Egg fractions main uses
2.7. Supercritical CO2 extraction
3.1. Pharmaceuticals & diagnostics
3.2. Food industry
3.3. Cosmetics
3.4. Dietetics/Nutraceutics
3.5. Research & development
4. Egg fractions market opportunities
4.1. Egg white proteins
4.1.1. Ovalbumin:
4.1.2. Ovotransferrin (Conalbumin)
4.1.3. Ovomucoid
4.1.4. Lysozyme (Muramidase)
4.1.5. Ovomucin
4.1.6. Ovoinhibitor (Ovoglobulin)
4.1.7. Avidin
4.1.8. Cystatin
4.1.9. Market expectations
4.2. Egg yolk
4.2.1. Phospholipids (lecithin)
4.2.2. Pigments (Xanthophylls)
4.2.3. Proteins (Phosvitin)
4.2.4. Immunoglobulins
4.3. Egg shell membrane
5. COMPANY PROFILES
5.1. BELOVO
5.2. LIOT
5.3. BIOSEUTICA plc (Two subsidiaries: Fordras & Neovatech)
5.4. CECAB - Centrale Coopérative Agricole Bretonne (Branche Oeufs)
5.4. CECAB - Centrale Coopérative Agricole Bretonne
5.5. CALZYME LABORATORIES Inc.
5.6. DALIAN GREENSNOW Egg Products Development Co
5.7. DSM Food specialties
5.8. GLON S.A.
5.9. HENNINGSEN Foods/QP Corp.
5.10. LABSO/BOEHRINGER
5.11. LALLEMAND
5.12. Unipex
6.Conclusions
Annex 1 - Documentation from competitors
Annex 2 - EUROPEAN
LEGISLATION
EUROPÉENNE
- BELOVO
- LIOT
- BIOSEUTICA plc (Two subsidiaries: Fordras & Neovatech)
- CECAB - Centrale Coopérative Agricole Bretonne (Branche Oeufs)
- CECAB - Centrale Coopérative Agricole Bretonne
- CALZYME LABORATORIES Inc.
- DALIAN GREENSNOW Egg Products Development Co
- DSM Food specialties
- GLON S.A.
- HENNINGSEN Foods/QP Corp.
- LABSO/BOEHRINGER
- LALLEMAND
- Unipex
Product Samples
A sample for this product is available. Please Login/Register to download this sample.
Customers who bought this item also bought
All rights reserved. © Copyright 2013 Research and Markets WWW4
Terms and Conditions Privacy Policy Publishers Employment Opportunities Site Map Link to us Webmaster Affiliate Network
